Prep 15 mins
Cook 20 mins
Serve this with grilled crispflatbread.
- 750 g kumara, peeled, roughly chopped
- 2 tablespoons raisins or 2 tablespoons sultanas
- 2 garlic cloves, crushed
- 1⁄2 teaspoon harissa or 1⁄2 teaspoon chili sauce
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon caster sugar
- 1 -2 tablespoon red wine vinegar
- 1⁄2 teaspoon salt
- 60 ml olive oil, plus extra to drizzle
- 2 pita bread, large rounds (lebanese flatbread)
- 1 teaspoon mild paprika or 1 teaspoon ground sumac
- coriander leaves, to garnish
- Cook the kumara and raisins in a saucepan of simmering salted water for 15-20 minutes until soft. Drain well and roughly crush with a fork. Add the garlic, harissa paste or chilli sauce, cumin, ginger, cinnamon, sugar, vinegar, salt and mix well. Gradually stir in the olive oil, then set aside to cool while you grill the bread.
- Preheat the grill to medium-high.
- Carefully open up each flatbread to make 2 rounds, then grill in batches until crisp and golden. When cool enough to handle, break into large shards.
- Drizzle the kumara with a little extra olive oil, dust with paprika or sumac, and scatter with coriander leaves.
- Serve the spiced kumara dip on a platter with the crisp flatbread.
This is an interesting, layered, combination of flavors. It seems like it's going to taste one way from the smell, then it's different when you first put it in your mouth, then it's some else again after you chew it around for a while. I wouldn't want to sit down and eat a big bowl of it, but it's a nice change as a dip or condiment. I go ahead and boil the whole garlic cloves with the raisins and potatoes, and just make sure to mash and mix them thoroughly. Also, I use tabasco sauce rather than harissa, and I've decided it's best on toasted corn tortillas, where the grainy texture contrasts with the smoothness of the dip. I do feel like when I drain the boiled ingredients that I am throwing out a lot of flavor and nutrients, so I try to use as little water as feasible, and save it for making lentils or pilaf or such.
This was a popular dip at a New Zealand wine social in Texas--definitely a different appetizer in a good way. The spices provided nice flavor, esp. cumin. I used local sweet potatoes, raisins, chili sauce, regular sugar and paprika in the recipe due to availability. Reduce the quantity size as the 10-12 serving recipe probably serves 20+people.